Cathy’s shared a great guide to how she cans chili.
Cathy often cans foods, so that there’s a handy supply of tasty meals ready when she just doesn’t have time to cook up a meal, or the weather’s bad and can’t get to the shops. Let’s see how Cathy cans chili!
Recipe by Cathy Kopp
Prep Time: 1 1/2 hrs
Cook Time: NIL
Yield: Depends on how much chili you wish to make
Prepare your favourite chili recipe, or
make our Lovefoodies Easy Chili recipe, ingredients as follows
1 Lb or 500 g ground meat of your choice, or for vegetarians, ground soya meat
1 large chopped onion
3 Cloves garlic crushed / chopped
1/2 lb or 300 g mushrooms chopped (optional)
1 Bay Leaf
1 Tablespoon cornstarch
1 Stock / boullion cube
1 -2 Teaspoons Mild dry chilli pepper seeds. (adjust to your taste..the more, the hotter!)
1 Tablespoon Olive Oil
1 can (14.5 oz) whole peeled chopped tomatoes (no added flavours) plus 1/2 can of water if necessary
2 teaspoons sugar
1. Make the chili, see here if you would like to use our Lovefoodies easy Chili Recipe.
2. Prepare your pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3. Ladle hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim with vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4. Process filled jars in a pressure canner at 10 pounds pressure for 1 hour and 30 minutes for pints and quarts, adjusting for altitude.
5. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Just remember, this MUST be pressure canned; as does anything with meat.
For further information on canning, Cathy uses SB CANNING as her resource for great information.
NOTE: Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.